London Bars Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

Steps:

• Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in flour, blending well.
• Press mixture into a lightly greased 15 x 10 x 1" jelly-roll pan.
• Bake at 350 degrees Fahrenheit for 25 minutes or until lightly browned.
• Remove from oven; cool in pan.
• Spread raspberry preserves over baked crust.
• Beat egg whites (at room temperature) in a medium mixing bowl until foamy.
• Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Fold in vanilla.
• Spread meringue over preserves.
• Sprinkle with pecans.
• Bake at 350 degrees Fahrenheit for 15 minutes or until lightly browned.
• Cool slightly; cut into 2 x 1-inch bars with a warm knife.
• Remove to wire racks to cool completely.
• Store in airtight containers.